Baked Pasta Casserole With Crumbled Tempeh

Pasta… one of my favorite comfort foods.  This baked pasta casserole with crumbled tempeh is a variation of one of my favorite ways to carb load before a race.

I had posted a similar version last year.  This time I mixed it up again by subbing out the meatless crumbles for some tempeh and a blend of greens with kale, spinach, and chard. I love that it is quick and easy and adaptable to pretty much whatever you want to throw in it.  Who wants to worry  about spending a lot of time in the kitchen on the day before a race... not me.

I use a jarred pasta sauce for convenience. I like  "Mezzetta Napa Valley Homemade sauces, the ingredient list is clean and it has no added sugar.  To top it off I sprinkle on my homemade vegan Parmesan style cheese.

Baked Pasta Casserole With Crumbled Tempeh

Ingredients

16 oz whole wheat pasta, cooked to al dente (I used rotini)

8 oz Daiya mozzarella style cheese shreds

1 package tempeh, crumbled

8 oz frozen greens, thawed (I used Earthbound Farm Organic Power Blend)

4 cups pasta sauce (or more to taste)

1 TBS crushed red pepper flakes, to taste (I used Aleppo pepper)

Instructions

Combine all ingredients in a large bowl, mix well and transfer to baking dish.

Cover and bake at 375 for 25-35 minutes until bubbly.

For the Vegan Parmesan Cheese

1 cup nutritional yeast flakes

1/2 cup raw almonds (blanched* and patted dry)

1/2 tsp salt.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator

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I’m linking up with Food, Pleasure and Health,  The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!